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Crockpot Chicken and Potato Soup The Cozy Family Dinner That Saved My Busy Weeknights

Crockpot Chicken and Potato Soup

A creamy and comforting slow cooker soup made with tender chicken, potatoes, vegetables, cheddar cheese, and rich broth. Perfect for busy weeknights and cozy family dinners.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 bowls
Course: Dinner, Soup
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 1.5 pounds boneless skinless chicken breasts
  • 5 Yukon Gold potatoes diced
  • 1 small onion chopped
  • 3 cloves garlic minced
  • 4 cups chicken broth
  • 2 carrots sliced
  • 2 celery stalks chopped
  • 1 tsp dried thyme
  • 1 tsp parsley
  • salt to taste
  • black pepper to taste
Creamy Mixture
  • 2 tbsp butter
  • 2 tbsp flour
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese
Toppings
  • cooked bacon pieces for topping
  • green onions for garnish

Equipment

  • Crockpot
  • Saucepan

Method
 

  1. Place the chicken breasts into the crockpot. Add diced potatoes, onions, carrots, celery, garlic, thyme, parsley, salt, and pepper.
  2. Pour the chicken broth over everything. Cover and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
  3. Once the chicken is tender, remove it from the crockpot and shred it using two forks.
  4. Return the shredded chicken back into the soup.
  5. In a small saucepan, melt butter over medium heat. Whisk in flour and cook for about 1 minute.
  6. Slowly whisk in the heavy cream until smooth.
  7. Pour the creamy mixture into the crockpot and stir gently.
  8. Add shredded cheddar cheese and stir until melted and creamy.
  9. Ladle the soup into bowls and top with bacon pieces and green onions before serving.

Notes

For a thicker soup, mash some of the potatoes directly in the crockpot before serving. You can also swap heavy cream with milk or half-and-half for a lighter version.